Are you looking for a classic, Southern comfort food dish that combines crispy, golden-brown chicken with fluffy, tender dumplings smothered in a rich and flavorful sauce? Look no further than Mrs. Cribb's Chicken and Dumplings. This beloved recipe has been enjoyed by generations and is sure to become a favorite in your kitchen. In this guide, we will take you step-by-step through the process of creating this mouthwatering dish, from selecting the best chicken and vegetables to preparing the perfect dumplings and sauce. With its simple ingredients and easy-to-follow instructions, this recipe is accessible to cooks of all skill levels. So gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create the ultimate Mrs. Cribb's Chicken and Dumplings.
Here are our top 6 tried and tested recipes!
CHICKEN AND DUMPLINGS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
- In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
- For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
- Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
- Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY
It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.
Provided by Jordan Kenna
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
- Add carrot and onion and cook until just tender, about 3 minutes.
- Add the garlic and stir for another minute, until fragrant.
- Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
- Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
- Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
- Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
- Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
- Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Ladle into bowls, giving 1-2 dumplings per serving.
- Enjoy!
CHICKEN AND DUMPLINGS IV
The best dumplings are made with baking mix! I've never written down a recipe before so please use your own judgment on the thickening. My husband's mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!
Provided by Carri
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
- Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
- In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
- Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 33.9 g, Cholesterol 75.7 mg, Fat 10.1 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 3.6 g, Sodium 605.5 mg, Sugar 2 g
CHICKEN & DUMPLINGS
After a very long week, comfort food called to me, so I made this meal on a whim. Rotisserie chicken drastically cuts the prep time, so we don't have to wait long for dinner to be ready. -Jessica Rehs, Cuyahoga Falls, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside., In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently., Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through., For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving.
Nutrition Facts : Calories 576 calories, Fat 24g fat (9g saturated fat), Cholesterol 189mg cholesterol, Sodium 1398mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein.
MRS. CRIBBS'S CHICKEN AND DUMPLINGS
This is a "simple ingredients make the best meals" dish. She uses dark meat because of their moistness and extra flavor, and the cooking methods are what makes all of them shine. The dumplings - Amish style or flat, not the rising kind - have to freeze for at least 4 hours so plan ahead. Its a great dish to get ready the day before then just put together the final cooking and serve in minutes. Its a simple dish, i only put the 45 min for prep because of the dumplings (does not include freezing time).
Provided by MarraMamba
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the chicken legs with the large chunks of carrot and celery, half of the chopped onions and the water. Simmer over moderate heat until the chicken legs are cooked through, about 15 minutes. Transfer the chicken to a plate. Let cool slightly, then remove the meat from the bones and let cool. Strain the chicken broth and discard the vegetables.
- In a medium bowl, combine the flour with 1 cup of the chicken broth, adding a little of the fat from the broth; stir to form a stiff dough. Turn the dough out onto a lightly floured board and knead until smooth. Wrap the dumpling dough in plastic wrap and let rest at room temperature for 30 minutes.
- 3.Cut the dough into quarters. Working with 1 piece at a time, roll out the dough a scant 1/4 inch thick on a very lightly floured work surface. Cut the dough into 3-inch-wide strips and transfer to a sheet of wax paper. Working on the paper, cut each strip crosswise into 1-inch-thick dumplings and transfer the paper to a baking sheet; do not separate the dumplings. Repeat with the remaining dough, stacking each layer on the baking sheet. Freeze the dumplings until solid, at least 4 hours and preferably overnight.
- In a large enameled cast-iron casserole, combine the sliced carrots and celery and the remaining chopped onion with 4 cups of the broth and bring to a boil. Season well with salt and pepper and cook until the vegetables are just tender, 7 to 8 minutes. Add the cooked chicken and return to a boil.
- Separate the frozen dumplings and add them to the simmering broth a few at a time, submerging them in the broth. Bring the broth to a simmer and cook until the dumplings are tender, about 15 minutes; tuck the dumplings into the broth occasionally.
- Spoon the chicken and dumplings into bowls and serve.
- MAKE AHEAD The recipe can be prepared through Step 3 up to 3 days ahead. Refrigerate the broth and the chicken; keep the dumplings frozen.
TIM MCGRAW'S CHICKEN AND DUMPLINGS
I was watching Oprah and they have both Tim and Faith's recipes.. Thought I would post to share! I didn't touch a thing! "Tim McGraw made his grandmother's chicken and dumplings for Faith Hill when they were dating! They go perfectly with Faith's cornbread." ---- I guessed at the cooking time -- I will correct asap!---- *** In response to Chef #294686 -- I apologize if there is a mix up. I copied and pasted this recipe as soon as the show aired. They edited the ingredients. It is From the Oprah Show -- I swear it :O) I have updated the ingredients... (Feb.20.06)
Provided by MissTiff16
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
- Pour flour into a bowl - cut the crisco into the flour until crumbly. Arrange flour mixture in the bowl evenly leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits).
- Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares.
- Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
- Allow the dumplings to thicken the broth until it is a creamy consistency.
Tips:
- Use a heavy pot or Dutch oven: This will help to distribute heat evenly and prevent the dumplings from sticking.
- Bring the broth to a boil before adding the dumplings: This will help to create a more flavorful broth and prevent the dumplings from becoming soggy.
- Drop the dumplings into the broth one at a time: This will help to prevent them from sticking together.
- Cook the dumplings until they are cooked through: This will typically take about 10-12 minutes.
- Serve the chicken and dumplings immediately: This is when they are at their best.
Conclusion:
Mrs. Cribb's Chicken and Dumplings is a classic comfort food dish that is sure to please everyone at the table. The dumplings are light and fluffy, and the chicken is tender and flavorful. The broth is rich and flavorful, and the vegetables add a nice touch of color and flavor. This dish is perfect for a cold winter day, or any day that you're looking for a hearty and satisfying meal. So next time you're looking for a delicious and easy-to-make chicken and dumplings recipe, give Mrs. Cribb's recipe a try. You won't be disappointed.
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